About Chef John Ash

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So far Chef John Ash has created 163 blog entries.

Recipe: BAKED RICOTTA

BAKED RICOTTA This makes a rich warm cheese dip with a light, airy, soufflé-like texture can't be beat for any occasion. In addition to crudites its delicious served to top a salad, pasta or whatever.

Favorite Recipe: Orange Ricotta Cake with Strawberries

We’ll be forever grateful to Chef John Ash for creating this recipe which has become a centerpiece at any Bellwether Farms event. In his words, “The key to his cake is to use good, whole

Recipe: Risotto Verde

This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with this spring dish. Ingredients: 4 tablespoons olive oil

North Coast Wine & Food Festival – June 10, 2017

SOMO Village is once again the host to the 2017 North Coast Wine & Food Festival 1400 VALLEY HOUSE DRIVE, ROHNERT PARK, CA 94928 Saturday, June 10, 2017 Begins at 12:30 p.m.  WEBSITE: http://www.northcoastwineandfood.com Enjoy

The Clever Root Cookbook Review of “Cooking Wild”

It's an honor to be reviewed by the Clever Root. If you're not familiar:  https://thecleverroot.com

Please join us for a World Class Cruise … put it on your 2018 calendar!

PLEASE JOIN US: 2018 Cruise on one of the world's most food friendly cruise lines: Oceania. Their culinary and class director is Jacques Pepin. Impressive! It's going to be a great time ... hope you

Waldorf School & Farm – Special Event – Farm to Feast Fundraiser

Tickets are ON SALE NOW for Farm to Feast! Please join us for our largest fundraising event of the year on Saturday, May 20th from 4:00-9:00pm for an adult-only event on Summerfield's Biodynamic farm. (21+

OLD-SCHOOL SWEDISH MEATBALLS

Serves 8 Though not a diet food. Swedish meatballs are a delicious addition to a holiday buffet or meal. They are traditionally served with buttered egg noodles but I also like them with barely sautéed

SALMON CAKES WITH HERB AIOLI

Serves 8 as an appetizer In my restaurant days when we were cutting fresh salmon we always seemed to have a few small pieces left over. I created this recipe to take advantage of those

COUS COUS RISOTTO WITH OLIVES, BABY KALE AND SUN-DRIED TOMATOES

Serves 4 – 6 as a main course This recipe uses a kind of cous cous known as Israeli cous cous. It’s really just a small pearl pasta and is widely available. It is made